Vegan Chili

Ingredients

• Fresh cilantro - For garnish
• Salt and pepper - To taste
• Vegetable broth - 2 cups
• Corn kernels - 1 cup
• Black beans - 1 can (15 ounces), drained and rinsed
• Kidney beans - 2 cans (15 ounces each), drained and rinsed
• Crushed tomatoes - 1 can (28 ounces)
• Cayenne pepper - 1/2 teaspoon
• Paprika - 1 tablespoon
• Cumin - 1 tablespoon
• Chili powder - 2 tablespoons
• Garlic - 3 cloves, minced
• Celery stalks - 2, diced
• Carrot - 2, diced
• Bell pepper - 1, diced
• Onion - 1, diced
• Olive oil - 2 tablespoons

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, bell pepper, carrot, and celery. Cook until the vegetables are softened, about 5 minutes.
3. Add the minced garlic, chili powder, cumin, paprika, and cayenne pepper. Cook for another 2 minutes, stirring constantly.
4. Add the crushed tomatoes, kidney beans, black beans, corn kernels, and vegetable broth. Stir well to combine.
5. Bring the chili to a boil, then reduce the heat and simmer for 30 minutes, stirring occasionally.
6. Season with salt and pepper to taste.
7. Serve the vegan chili hot, garnished with fresh cilantro.